Eggnog Honey Cannoli

7. 10. 2025

Are you tired of the same old Christmas candy every year?

Why not upgrade your candy repertoire with this delicious eggnog recipe?

It’s sure to be a hit and make your Christmas table stand out!

Ingredients (approx. 35 pcs.)

Dough

• 2 cups flour
• 2 teaspoons yeast
• 1 1/2 cup butter
• 1 cup cream (18% fat)
• 4 egg yolks
• 3 tablespoons honey

Egg cognac cream

• 2 cups milk
• 1 cup of eggnog
• 6 egg yolks
• 3/4 cup sugar
• 1/4 cup potato starch
• 1/4 cup wheat flour
• 1 1/2 cup butter

Method

Dough

• Preheat the oven to 210°F.
• Pour the flour onto the cutting board and add the cold butter cut into cubes. Mix until the ingredients are combined.
• Firstly, you need to crumble the yeast between your fingers and then add it to the mixture on the cutting board with a bit of flour. Next, make a hole in the flour and pour the cream, egg yolks, and honey.
• Using a knife, chop the mixture until the ingredients are combined and the dough is smooth. As you approach the end, you may want to use your hands to knead the dough into a soft texture.
• Divide the dough into several parts and roll each part out into a thin plate. Keep in mind that the dough will rise during baking. Once rolled out, cut thin strips from each plate. If the dough is sticky, dust it with additional flour to prevent it from sticking.
• Grease the tube molds and roll out strips of dough on them, starting from the thinner end. Carefully press the dough to the edges of the mold so that it does not protrude during baking.
• Then, using a pastry brush, brush the dough with a bit of beaten egg white and dip it in sugar.
• On a tray lined with baking paper, place the finished tubes at a sufficient distance from each other and bake in a preheated oven at 350°F until they turn brown.
• After baking, press the still-hot cannoli out of the molds – start with the thinner end. After baking, the tubes will be soft – they will harden as they rest.

Cream

• Pour 1 cup of milk into a saucepan. Bring the milk to a boil, turn off the heat, and add the eggnog. Mix everything well.
• Meanwhile, mix the egg yolks with the sugar into a light and fluffy egg mixture. Add the rest of the milk and the wheat and potato flour. Mix until everything is combined.
• Pour the eggs into the milk with egg cognac and mix. Put the pot back on the gas. Boil for 1 minute from the moment of boiling. The mixture will thicken significantly. Stir often.
• Set the custard mixture aside and cover it with cling film so that it touches the top of the custard – you won’t get sheepskin. Chill the egg pudding.
• Beat the soft butter until white with a mixer. Then add, in thirds, the cooled custard and mix continuously. It would be best if you got a creamy mixture with no lumps.
• Put the egg cream in a syringe with a filling tip and fill the tubes with it. Store the cannoli in the refrigerator.
• Enjoy your meal!

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